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Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.).
J Agric Food Chem. 2004 Jun 16; 52(12):3911-4.JA

Abstract

The essential oil from the gum of Pistachio (Pistacia vera L. (Anacardiaceae)) grown in Turkey was obtained by the hydro-distillation method, and its chemical composition was analyzed by GC and GC-MS. Moreover, the antimicrobial activities of the oil against the growth of 13 bacteria and 3 pathogenic yeasts were evaluated using the agar-disk diffusion and minimum inhibitory concentration (MIC) methods. The results showed that the essential oil contained about 89.67% monoterpenes, 8.1% oxygenated monoterpenes and 1.2% diterpenes. alpha-Pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (about 1.20%), and limonene (1.0%) were the major components. The antimicrobial results showed that the oil inhibited nine bacteria and all the yeasts studied, and the activities were considerably dependent upon concentration and its bioactive compounds such as carvacrol, camphene, and limonene. Moreover, the essential oil of the gum was found to be more effective yeastcide than Nystatin, synthetic yeastcide. Furthermore, the antibacterial activities of the oil were lower than those of standard antibiotics, ampicillin sodium, and streptomycine sulfate under the conditions studied.

Authors+Show Affiliations

Department of Industrial Engineering of Forestry, Faculty of Forestry, University of Kahramanmaras Sutcu Imam, Kahramanmaras, 46060, Turkey. almaqjksu.edu.trNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15186116

Citation

Alma, Mehmet Hakki, et al. "Chemical Composition and Antimicrobial Activity of the Essential Oils From the Gum of Turkish Pistachio (Pistacia Vera L.)." Journal of Agricultural and Food Chemistry, vol. 52, no. 12, 2004, pp. 3911-4.
Alma MH, Nitz S, Kollmannsberger H, et al. Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.). J Agric Food Chem. 2004;52(12):3911-4.
Alma, M. H., Nitz, S., Kollmannsberger, H., Digrak, M., Efe, F. T., & Yilmaz, N. (2004). Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.). Journal of Agricultural and Food Chemistry, 52(12), 3911-4.
Alma MH, et al. Chemical Composition and Antimicrobial Activity of the Essential Oils From the Gum of Turkish Pistachio (Pistacia Vera L.). J Agric Food Chem. 2004 Jun 16;52(12):3911-4. PubMed PMID: 15186116.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and antimicrobial activity of the essential oils from the gum of Turkish pistachio (Pistacia vera L.). AU - Alma,Mehmet Hakki, AU - Nitz,Siegfried, AU - Kollmannsberger,Hubert, AU - Digrak,Metin, AU - Efe,Fatih Tuncay, AU - Yilmaz,Necmettin, PY - 2004/6/10/pubmed PY - 2004/8/4/medline PY - 2004/6/10/entrez SP - 3911 EP - 4 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 52 IS - 12 N2 - The essential oil from the gum of Pistachio (Pistacia vera L. (Anacardiaceae)) grown in Turkey was obtained by the hydro-distillation method, and its chemical composition was analyzed by GC and GC-MS. Moreover, the antimicrobial activities of the oil against the growth of 13 bacteria and 3 pathogenic yeasts were evaluated using the agar-disk diffusion and minimum inhibitory concentration (MIC) methods. The results showed that the essential oil contained about 89.67% monoterpenes, 8.1% oxygenated monoterpenes and 1.2% diterpenes. alpha-Pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (about 1.20%), and limonene (1.0%) were the major components. The antimicrobial results showed that the oil inhibited nine bacteria and all the yeasts studied, and the activities were considerably dependent upon concentration and its bioactive compounds such as carvacrol, camphene, and limonene. Moreover, the essential oil of the gum was found to be more effective yeastcide than Nystatin, synthetic yeastcide. Furthermore, the antibacterial activities of the oil were lower than those of standard antibiotics, ampicillin sodium, and streptomycine sulfate under the conditions studied. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15186116/Chemical_composition_and_antimicrobial_activity_of_the_essential_oils_from_the_gum_of_Turkish_pistachio__Pistacia_vera_L___ L2 - https://dx.doi.org/10.1021/jf040014e DB - PRIME DP - Unbound Medicine ER -